• Preparation Time 15 minutes
  • Baking Time 60 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 3/4 cup packed brown sugar
  • ½ cup chopped pecans
  • ¼ cup Robin Hood® Original All Purpose Flour
  • ½ tsp cinnamon
  • 3 tbsp butter, melted
  • Batter
  • ½ cup butter, softened
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unflavoured yogurt
  • 2 cups fruit (peeled and chopped apples, rhubarb, pears, blueberries, raspberries etc)

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 350°F (180°C). Grease and line a 9” x 9” (2.5 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Combine brown sugar, pecans, flour and cinnamon in a small bowl. Add melted butter and mix well. Set aside.
  • Cream butter and sugar in the bowl of an electric mixer.  Beat in egg and vanilla.
  • Combine flour, baking soda and salt in a separate large bowl.  Beat half the flour mixture into the butter mixture. Beat in yogurt and end with remaining flour mixture.  Stir in fruit. Batter will be very thick.
  • Spread batter in prepared baking dish. Sprinkle topping over batter.
  • Bake in preheated oven 55 to 60 minutes , or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire cooling rack.


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